Minitrifles with mixed fruit and yoghurt cream

Name: minitrifles with mixed fruit and yoghurt cream
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1,5 dish fruit salad Hawaii à 300 g; 200 g butter cake; 4 tablespoons orange liqueur (liquor); 4 dl whipped cream; 4 tablespoons caster sugar; 1 tray Greek yoghurt 150 g; 8 leaves fresh fresh mint bag of 15 g

A tasty recipe. The vegetarian breakfast contains the following ingredients: fruit salad Hawaii (à 300 g), butter cake, orange liqueur (liqueur), whipped cream, caster sugar, Greek yogurt (150 g) and fresh mint (bag of 15 g).

Ingredients

Kitchen Stuff

tall glasses

Directions

Drain fruit salad in colander above bowl. Distribute half of fruit salad over glass bottom. Cake into slices and then cut into cubes and put on fruit salad. Collect mixed fruit juice with liqueur and pour over cake. Divide the rest of fruit salad over glasses. Place the glasses in a refrigerator until use. In bowl, whipped cream with sugar stiffly. Gently brew Greek yoghurt with whipped cream and put it in a refrigerator until use.
Slowly mix yoghurt cream and fill glasses with it. Minitrifles garnish with mint coins.